Last winter, i went to Stockholm to visit a friend. It was a very cold week-end and the city was covered by a thick layer of snow. We took a long walk in a park, drank tea and coffee in a cosy bakery, cooked in her little apartment, catched up with life, sharing thoughts and dreams. Right before i left to catch the train back home, she went to her wardrobe and came back with a large suitcase. We sat on the wooden floor and as she opened it a wonderful smell spread into the room. In the suitcase were many small paper bags filled with flowers she had been growing, picking and drying during the summer. There was something magical in the fact that we could enjoy the colors, smells and flavors of those precious plants in the middle of the dark swedish winter. Like if time had been suspended for a while. She religiously opened the bags one by one, placing samples of each species in an empty jar that she handed out to me. Sage, rose, calendula, lavender, raspberry bush leaves, chamomile, marigold, cornflower... Brewing a cup of tea from this jar has become a ritual. Apart from the subtle and delightful flavour of this flower blend, they each have diverse medicinal properties. In this recipe i combined the tea with plant milk, coconut oil and honey to create a frothy and soothing evening summer drink.

This is a guest post i made for Spencre L.R McGowan. She is an herbalist and creator of the website Gingertooth & Twine.

You can’t really go wrong with overnight oats. After making it a few times you won’t need measurements anymore as you will be able to appreciate which ratio of dry/liquid ingredients you need to achieve a creamy texture. Here are a few ingredients you could add to the mixfor variations : spices (cinnamon, cardamom, vanilla, ginger etc), seeds (flax seeds, sunflower seeds, chia seeds etc.), chopped nuts, piecesof dried fruit, grinded apple, mashed banana, fresh orange juice, honey, lemon zest etc.In the colder months i like to serve my oats with a warm fruit sauce (see recipe above) or maybe some stewed fruits like pear or apple.In summer, i like it with fresh fruits and nut butter.

You can also make a bigger batch to have breakfast ready for a few days. Overnight oats will keep in the fridge for up to four days.

I like routines. Small habits and simple rituals can make me feel at home wherever i happen to be. Cooking beans from scratch is one of those. In the evening, picking a variety and soaking them. The pot simmering on the stove in the morning. The thought of having some creamy beans waiting for me when i'll be hungry later in the day. Apart from the satisfaction of doing it myself (and saving money), it has on me a grounding effect. This recipe is a celebration of those simple but meaningful moments. It's a warming and satisfying meal in a bowl. It has everything you need for a balanced vegetarian dish. Beans, grains, root and leafy vegetables, healthy ferments with the addition of sauerkraut. More than a recipe, i am sharing some guidelines. For each ingredients, i suggest some alternatives so that you can adapt the soup to your taste and whatever is available to you at the moment. You get the idea !

1 - Slice the leek in half lengthwise. Chop each half in big pieces. Place in a strainer. Use a knife to cut celery root end and peel it roughly. Chop into bite-size pieces. Add to the strainer.Peel sweet potatoes with a vegetable peeler. Chop into bite-size cubes. Add to the strainer with chopped leek and root celery and give all the vegetables a good rinse under running water.

2 - In a large pot, warm up oil on high heat. Add all vegetablesand fry them, stirring frequently, until they get nice brown edges. Add bean cooking liquid and stir in thyme and rinsed buckwheat. Bring to a boil. Lower the heat to minimum. Cover the pot with a lid and let cook for 10 minutes (you might need to adjust the cooking time here depending on the grains you are using - five minutes will be enough for pasta for example).

3 - At that point, taste broth and season with salt and freshly ground black pepper. Add beans and greens and simmer a few minutes until greens are starting to wilt. Remove pot from heat.

NOTE / To cook beans from scratch, follow instructions below. You could of course use canned beans if you haven’t cooked your own. In that case, simply save the liquid from the cans and add water or vegetable broth to reach 1,5 liter.

HOW TO COOK BEANS FROM SCRATCH

1 - Measure 2,5 dl of dried beans. Place them in a large cooking pot and cover with about 1 liter of water. Soak your beans for at least 8 hours or overnight. Soaking beans is important as it soften their skins, improve digestibility and shortens cooking time.

2 - Transfer soaked beans to a strainer and rinse thoroughly. Return to the same pot and cover with 1,5 liter of fresh water. At that point you can add a piece of dried kombu (seaweed that add flavor and minerals - easy to find in any asiatic store), a bay leave, a few garlic cloves etc. Do not add salt now as it inhibits the cooking process. Bring to a boil. Scoop off and discard the foam that comes to the surface.

3 - Turn down the heat to low. Place lid on pot and continue to simmer beans at low temperature until they are soft and tender. The cooking time can vary from 30 minutes to 2 hours depending on the size and freshness of your beans. Small beans usually takes from 30 to 45 minutes while large beans and chickpeas might take up to 2 hours. Taste beans after 30 minutes and every 15 minutes until they are done. They should be tender and cooked through to the center.

4 - When beans are cooked, remove from heat and stir in 2 teaspoons salt. Let them cool in their cooking liquid. Once cooled, beans can be stored in the refrigerator for up to 5 days or frozen in small portions for later use. I always keep the bean cooking liquid. It is basically a rich vegetarian broth that can be kept in the fridge for a few days or in the freezer for up to six months.

Winter is for long talks by the fireplace, pots simmering on the stove for hours and warming, spicy food. Porridge is by far my favourite breakfast in the cold months. It's easy to make, uses only a few ingredients and offers millions of variations (using different grains, spices, seeds, dried or fresh fruits, milks). Here is a rice porridge recipe inspired by a traditional swedish recipe.

— SERVES 4

2,5 DL/ 1 CUP PEARL RICE (OR ARBORIO RICE)

5 DL/ 2 CUPS WATER

A PINCH OF SALT

4 DL / A CAN OF COCONUT MILK

4-5 KAFFIR LIME LEAVES

1 TBSP COCONUT OIL OR BUTTER

2 TBSP SWEETENER (AGAVE SYRUP, HONEY...)

TO SERVE

FRESH FRUITS (I USED MANDARINES,KIWI, MANGO, PASSION FRUITS)

1 - Start by rinsing the rice a few times until the water runs clear. Add to a medium pot with 5 dl water and a pinch of salt. Bring toa boil, reduce heat to low, cover with a lid and let cook for about10 minutes.

2 - Remove lid. Add coconut milk and kaffir lime leaves. Stir welland bring to a boil again. Lower heat to low and simmer for about40 minutes, stirring a few times. If the porridge is too thick, addup to 2 dl of water to reach a smooth consistency.

3 - Stir in coconut oil or butter for extra creaminess.

4 - Serve with fresh fruits and ground cinnammon. Enjoy warm for a cosy winter breakfast or let it cool and layer the porridge in a glass with colorful fruits and a drizzle of honey for a festive dessert.

NOTES /

- As for most grains, i like to soak rice before cooking. This improves the nutritional value and reduces the cooking time. To do so, place ricein the same pot you’re planning to cook it in. Cover with plenty of water and let sit for a few hours or overnight. When ready to make the porridge, rinse the rice a few times (discarding soaking water) and go on with the recipe. You will probably need to simmer for 20-30 minutes instead of 40 minutes. Give it a taste and follow your intuition !

- Kaffir lime leaves can be found in all asiatic stores. I like to buy them frozen. They have a fresh and bright fragrance. I store them in the freezer and take out a few when i need it for a recipe. If you can’t find kaffir lime leaves you could go for a more classic version by using cinnamon sticks instead.

Here comes a simple pasta dish because it can never go wrong with those. Pasta have this comforting effect on me. Simple, warm and so versatile. Pasta sauces can have many faces but i have always liked the "white" ones better (rather than tomato-based). I used whole spelt pasta that are more interesting than refined wheat on a nutritive level. Whole wheat tagliatelles, chickpea pasta, soba noodles.. there are plenty of healthy alternatives out there, just pick your favourite. If you are not into nuts, simply omit walnuts. Finally, i can imagine that scrambled feta or goat cheese could be a great alternative to tofu in this dish. Enjoy !

— SERVES 4

2 TBSP OLIVE OIL, DIVIDED

3 SMALL YELLOW ONIONS

ABOUT 1O KALE LEAVES (GREEN OR PURPLE)

250 ML PLANT BASED CREAM (I USED OAT)

300 G WHOLE SPELT PASTA

100 G / 2 DL WALNUTS, ROASTED

270 G / 1 BLOCK FIRM TOFU

—

SEA SALT, BLACK PEPPER

1 TBSP BALSAM VINEGAR (OPTIONAL)

1. Preheat oven to 175°C. Line a baking sheet with parchment paper, add walnuts and spread them out in a single layer. Toast for 5-6 minutes or until crisp and fragrant. Set aside to cool. Rub walnuts between your fingers to remove the bitter, papery skin and break into small pieces.

2. In a oven proof dish, scramble tofu and mix with one tablespoon olive oil, one tablespoon and a few cracks of black pepper. Bake for 10 minutes. Stir and bake for another 10 minutes or until golden.

3 - For the sauce. Peel and chop onions. Fry with remaining olive oil in a wide pot on medium heat until translucide.

4 - Use your hands to tear kale leaves into medium pieces. Chop the stems and add them to the pot with salt and a few tablespoons of water. Cook for 5 to 10 minutes. Meanwhile boil water with some salt in a large pot to cook pasta.

6 - Add kale leaves to the pot for the sauce, cover and let cook for 5 minutesor until leaves are bright green and tender. Cook pasta until al dente.Add cream to the sauce. Taste and season with salt, pepper and balsam vinegar.

8 - Drain pasta reserving a bit of cooking water. Stir pasta into the sauce and progressively add a bit of pasta water to achieve a creamy consistency.

Serve with scrambled tofu, roasted walnuts and a drizzle of olive oil.

Lemon pie has always been my absolute favourite dessert. After years of tasting many different versions in french bakeries, i started to try making it at home. My first attempts were classic lemon pies with meringue using tons of eggs and butter. The old school way. It was goodbut it was quite a long process and i wouldn't say it was easy. From the lemon curd that you have to stir constantly so the eggs yolkswouldn't cook to the ultimate step of baking the meringue to the perfect golden color without burning it, a lot of things could go wrong. When i discovered alternative and healthier baking techniques, i knew i had to come up with my own lemon pie recipe. Here it is !

— MAKES 8 SMALL PIES

CRUST

1/4 CUP / 50 G PINE NUTS

1 CUP / 170 G ALMONDS

1/2 CUP / 12 MEDIUM SOFT DATES, PITTED

ZEST OF ONE LEMON

PINCH OF SEA SALT

FILLING

3 CUPS / 270 G SHREDDED COCONUT

4 TBSP COCONUT OIL, MELTED

JUICE OF 4 LEMONS

ZEST OF 2 LEMONS

3 TBSP AGAVE SYRUP OR HONEY

1 - Make the crust.Place almonds, pine nuts, pitted dates, lemon zest and sea salt in a food processor.Process for a few minutes or until the mixture sticks together when you press it between your fingers. Line 8 tartlet pans with parchment paper (muffin pans, custard cups or small ramekins would also work). Press the crust into the pans and reserve in the fridge.

2 - For the filling : make coconut butter.Put shredded coconut in your food processor. Blend on high speed. Stop several times to scrape down the sides and continue mixing until oil is released and you obtain a thick and smooth paste. This can take up to 15 minutes as the coconut will go through different stages before it turns into butter. Just be patient and scrape the sides often to help the process.Toward the end, add coconut oil, lemon juice, lemon zests and agave syrup (or honey).Blend a few seconds until combined. Pour the filling onto the crust and smooth with a spatula. Place in the fridge for at least two hours (or 20 minutes in the freezer).

OPTION 1 - Rinse and slice peaches. Add to a glass bottle together with fresh rosemary sprigs. If you're using extra add-in, add them now. Fill up with water. Give it a good shake. That’s it !

Serve with ice if you like and drink along the day. Store in the fridge.

OPTION 2 - Place all the ingredients in a ice cube tray instead. Fill up with water andfreeze for a few hours.

Serve with water or sparkling water and enjoy !

NOTES /- This is a perfect way to pimp up a boring bottle of water. You can of course experiment with any fruits and herbs you like. Note that if you use berries, the water will color pink after a little while.- I highly recommend adding sparkling water and a little bit of apple cider vinegar to create a more festive drink.

2 - Start by adding coconut milk to a blender. Add the rest of the ingredients.Blend on high speed until smooth. You should end up with a quite thick smoothie.If necessary, mix in water or coconut milk to reach desired consistency.

Serves into glasses with raspberries and basil or mint leaves. Relax and enjoy !

Smoothie are always better fresh but leftovers can be stored in a jar or a glass bottle with an airtight lid for up to two days. Shake before using.

NOTES /

- You can use fresh raspberries instead of frozen. In that case, add a few ice cubes to the blender for extra freshness.- If you are not using a high speed blender you might need to grind the beetroot before adding it. This will help your blender or mixer to break them down into a smooth purée.- Feel free to replace romaine lettuce by any other green leaves with a neutral taste (spinach, kale, mache salad etc). They add extra nutriments to your smoothie.

1 - Prepare lentils. Place them in a strainer and rinse well. Warm up olive oilin a medium pot over high heat. Add onions and herbs and fry for a few minutes.Add lentils, stir and fry for 2 more minutes.

2 - Add 1 liter of water to the pot and bring to a boil. Reduce heat to lowand simmer for 20 to 30 minutes. Taste after 20 minutes. The lentils should retain a slight tooth. Be carefull not to overcook them or they will become mushy. Drain and rinse under cold running water. Discard bay leaves and rosemary sprigs. Let drain.

3 - Make the mustard sauce by combining crème fraiche, dijon mustard andsea salt in a small bowl.

4 - Return lentils to the pot. Add mustard sauce and gently stir to combine. Warm up slowly on low heat while you cook vegetables.

5 - Prepare vegetables. Rinse them and peel them if needed. Cut into medium pieces and reserve. Don’t mix the different sort of vegetables as you are gonna cook them separately. Fill a large pot with 3 to 4 liters water and bring to a boil. Add salt. Blanch vegetables, one kind at the time, by boiling them for a few minutes. They should be tender but still a bit crunchy. Remove from water witha slotted spoon. Repeat until all vegetables are cooked.

Serve mustard lentils with blanched vegetables, a drizzle of olive oil, freshly ground black pepper and a few sprigs of fresh time.

NOTE / My mother used to prepare those creamy lentils as a side dish when i was a kid. I find this recipe perfect for a light lunch or dinner but if you want it to be more filling i would suggest to serve it with brown rice, roasted potatoes or this red wine marinated tofu to pair with the french inspired flavours.

CASHEW CREME FRAICHE

1/2 CUP / 100 G CASHEW NUTS(SOAKED AT LEAST 2 HOURS)

80 ML WATER

2 TBSP LEMON JUICE

1/2 TSP HONEY

PINCH OF SEA SALT

Rinse and drain cashew nuts.Place all ingredients in a blender or food processor and process on high speed until smooth. Keep in a airtight container for 3 to 4 days.

This is a very versatile plant based creme fraiche that can easily be turned into sauces and dips. Simply fold in some spices or herbs and enjoy in sandwich or to dip in fresh vegetables. It can also be served with soups and stews or as a base for delicious coleslaw.

1 - Use a pair of scissors or a small knife to cut dried figs into small pieces.

2 - Place all the ingredients except walnuts in a medium pot.

3 - Bring to a boil on high heat. Reduce heat to low and simmer for about 30 minutes.

4 - Discard the tea bag an fold in walnuts (if using).Store in a jar in the fridge for up the month.

Enjoy on your favorite bread with apple slices and a simmering cup of earl grey.You can also eat the jam with yoghurt or serve it on a cheese plate (vegan or not).

NOTES / - I like the chunky texture of this jam but if you like it smoother, mix it with an immersion blender before you fold in walnuts.- When using one tea bag you’ll end up with a subtle earl grey flavour. If you want it stronger use two tea bags instead.- Feel free to experiment with other dried fruits and tea flavours ( jasmine-apricots / roiboos-plums / sencha-apple ).

1 - Place buckwheat groats in a bowl or jar, cover with water and soak overnight. The next morning, drain and rinse very well.

2 - Start with the buckwheat crisps. Preheat the oven to 200°C and line a baking sheet with parchment paper. In a small bowl combine buckwheat groats with honey or maple syrup. Spread out on the prepared baking sheet in a single layer. Bake for 5 to 10 minutesor until golden. Let cool completely while you prepare the porridge.

3 - In a blender or food processor add coconut milk, water, soaked and rinsed buckwheat groats, bananas, vanilla and lucuma powder.Blend until smooth (you can also use an immersion blender).

Pour in a bowl and top with soy yoghurt, grapefruit segments and buckwheat crisps.

NOTE /- Lucuma powder is made from peruvian native lucuma fruit that has been dried and milled. I like to use it for its subtle sweet and roundtaste but it can be replaced by any sweetener in this recipe.- Feel free to make a bigger batch of buckwheat crisps to sprinkle on yoghurt, fruit salad, porridge etc. Store in an airtight containerat room temperature for up to a month.

1 - Place cashew nuts in a bowl, cover with water and let soak for at least 4 hours or overnight. Drain and rinse well.

2 - Make the crust. In a food processor, pulse hazelnuts until a fine grind. Add in salt and maple syrup and continue mixing a few seconds.Add dates and mix again until it forms a chunky mixture that sticks together. Press into a 19 cm springform pan (or a pie form lined with parchment paper). Refrigerate while you make the filling.

NOTE / - Feel free to replace almond milk by any other plant based milk (oat, hazelnut etc). - You can use roasted hazelnuts instead of raw for the topping if you like. Spread them on a baking sheet and bake in the oven at 200 C° for about 15 minutes. To remove skins, place roasted hazelnuts in a kitchen towel and rub vigourously. - Both fresh or frozen blueberries would work well in this recipe.

BLUEBERRY SAUCE

1 CUP / 100 G BLUEBERRIES

JUICE OF 1/2 LEMON

1/2 TSP VANILLA POWDER

MAPLE SYRUP OR HONEY (OPTIONAL)

Use a food processor or a hand mixer to mix all ingredients until you got a smooth sauce.Add maple syrup or honey to taste if you like.

Store in the fridge for up to five days.

NOTE / This simple sauce is also a delicious addition to porridge or pancakes.

1 - Preheat oven to 180 C° and line a baking tray with parchment paper.

2. Rinse cauliflower. Discard the surrounding leaves (or save to make homemade vegetable broth). Separate the cauliflower florets fromthe stem and use your hands to break into smaller pieces. Chop the remaining stem into medium pieces. Cut off the head of garlic bulbto expose cloves.

3 - Place cauliflowers pieces and garlic bulb on baking tray. Drizzle with olive oil and salt. Roast for about 40 minutes or until cauliflower florets are soft with golden edges.

4 - Place roasted cauliflower, lima beans, lemon juice, salt and vegetable broth in a blender. Peel roasted garlic and add four cloves tothe blender. Blend until completely smooth. Taste and add salt or garlic if needed. If the soup is to thick add more broth to reach desired consistency. Depending on the size of your blender/food processor, you might need to proceed in batches. If it's the case, start by blending half of the ingredients, add to a small pot and blend the rest.

5 - Pour the soup in a pot and warm up on medium heat.

I served the soup with lemon zest, crushed pink peppercorns, alfalfa sprouts, a drizzle of olive oil and roasted sourdough bread.

1 - Place cashews, lime juice, maple syrup, ginger, vanilla powder and salt infood processor. Process until very smooth. Add melted coconut oil and process for a few more minutes.

2 - Line a 19 x 22 cm form with parchment paper. Pour half of the mixture inthe form and smooth with a spatula. Place into the freezer while you continue.

3 - Add matcha powder and one kiwifruit to food processor and blend withthe other half of the cashew mixture until smooth. Remove form from freezerand pour kiwi mixture over the bottom layer. Place in the freezer for an hour or until firm.

5. Before serving, top with thin slices of remaining kiwifruit and gold kiwifruits. Run a sharp knife under warm water for a few seconds and slice into bars(i sliced first in nine squares and then cut each of them in two triangles). Enjoy !

Keep the bars in the fridge for up to four days. Or store in the freezer and thaw at room temperature for about an hour before serving. If you do so, i find it better to add kiwi slices on top only before serving to keep it fresh.

NOTE / If you can't find gold kiwifruits, use four regular kiwifruits instead.

1 - Place the seeds in a dry skillet on hight heat and toast them. Stir frequently until they are golden and smell fragrant.Remove from heat and let cool.

2. Rinse and core apple. Chop into matchsticks. Rinse fennel. Cut out the green part and slice thinly. Cut fennel bulb into matchsticks.

3 - Peel and mince shallot. Pit olives and chop them roughly.

4 - In a large mixing bowl, place red quinoa, chopped apple and fennel, minced shallot, pieces of olives, arugula salad and toasted seeds.Toss to combine.

5. In a small bowl, combine all the ingredients for the dressing.

Serve salad with the dressing at the side or toss in the dressing right before serving.

NOTE / Za'atar is a spice mixture made of sumac, sesame seeds and dried herbs can be found in a Middle Eastern food store. You can replace it by a mix of dried thyme, oregano, sesame seeds and sumac if you have some on hands.

How to cook quinoa —

Measure 1 cup of dry quinoa and place into a fine-mesh strainer. Rinse thoroughly with cool water, rubbing and swishing with your hands. Drain. It is important to rinse quinoa because it has a natural coating, called saponin, that can make the cooked grain taste bitter or soapy. Place quinoa in a saucepan, add 2 cups of water, 1/2 teaspoon sea salt and combine. Bring to a boil. Cover, reduce heat to low and simmerfor 15 minutes. Remove from heat and let stand, covered, for 5 more minutes. Remove the lid and fluff gently with a fork. That's it !

Once cooled, cooked quinoa can be stored in a sealed container in the refrigerator for three to five days.

2 - Drain chickpeas and rinse well. Spread them on a clean towel and rub them dry, discarding any loose skins.

3 - In a medium bowl combine olive oil, salt and ground cumin. Add chickpeas and toss well until coated.

4 - Line a baking sheet with parchment paper and spread the chickpeas on a single layer.

5 - Roast for 20 minutes, stiring after 10 minutes. Remove from oven and let cool for 10 minutes.Return to oven and roast for about 5 more minutes. Remove from the oven and let cool at room temperature.

Serve as a topping on a soup or a salad or simply enjoy as a snack.Store in an airtight container at room temperature for up to a week.

NOTE / - Feel free to add any spices you like. Paprika, turmeric, chili or black pepper would work fine here. - If your croutons are not as crispy after a few days, roast them at 200 C° for about 5 minutes and let them cool before serving.

1 - Drain and rinse almonds. Peel them by simply squeezing the nut betweenyour fingers so that the skin slide off.

2 - Drain and rinse cashews. Split vanilla bean in half lengthwise, scrape out seeds with tip of a small knife, and add to a blender or a food processor. Add cashews, almond milk, vanilla extract, dates, coconut oil and lemon juiceand blend on highest speed until completely smooth.

Divide into two bowls.Top with stone fruits slices and almonds.

ABOUT SOAKING NUTS /Raw nuts and seeds contain natural substances that prevent them from sprouting spontaneously and becoming a plant. Eating them raw is like eating a dormant food with all the nutrient locked inside. Soaking nuts and seeds neutralize physic acid and enzyme inhibitors, allowing us to absorb and assimilate the vitamins, minerals, and proteins contained within and making them easier to digest.

1 - Rinse the rice a few times until the water is clear. Place in a pot with water and salt. Bring to a boil. Reduce heat to low, cover and simmer for about 30 minutes. Remove pot from from heat and let rest 5 minutes with the lid on. Transfer to a large mixing bowl and allow to cool.

4 - Raise oven temperature to 200C°. Rinse and dry spring onions, cut ends and split them lengthwise. Place on a baking sheet, drizzle with olive and salt and roast for 5-7 minutes.

5. Peel carrots and use a vegetable peeler to cut them into ribbons. Peel mango and cut it into medium pieces. Pick coriander leaves. Peel avocados, chop them into small cubes and drizzle with lime juice.Add roasted spring onions, carrots, mango, avocados and coriander to the mixing bowl with rice and toss well.

6. Make coconut dressing. Peel garlic and ginger and minced finely. Combine all dressing ingredients in a small bowl.

Serve salad with the dressing and toasted cashew nuts.

NOTE / To enhance the taste of sesame, you can toast sesame seeds for a few minutes in a dry skillet before adding them to the dressing.